When the word “fancy” is used with dinner my first thought is Surf and Turf. It’s definitely what my wife and I get when we celebrate our Anniversary or any other worthy feast worthy victory. The only issue is that it can become quite expensive in the restaurant world, so my wife challenged me to make an elevated surf a turf meal at home on the grill. I accepted the challenge and this is where the surf and turf stuffed bread recipe was created.
Typically, Surf and Turf is automatically bundled into one highly valued combo, Ribeye Steak and Lobster, which is the reason it becomes expensive. My challenge was to reach this expectation within a very friendly budget. This is where I introduce my favorite and most underrated cut of beef, Skirt Steak! This steak is an excellent choice that can provide that fantastic rich bite of a juicy and tender steak. Also, instead of lobster, I am going to use shrimp from the store that is already prepared raw (shells and veins removed).
The end results of this recipe will blow your mind away and I can promise it will be a family favorite whenever that fancy celebration worthy dinner takes place!
WHAT IS SKIRT STEAK?
Skirt steak is a cut off beef that comes from the plate rib, this is why it is a longer and flatter cut of beef. It contains intense marbling (inner muscular fat) and when cooked properly, it is super tender.
There are a few different names associated with it, such as Romanian tenderloin, Romanian steak, the Philadelphia steak or the Arrachera. All of these names are commonly found outside of the US.
HOW TO COOK SKIRT STEAK
Skirt steak is mostly grilled over hot coals, basically seared hot and fast for a delicious exterior crust and a juicy tender interior.
There will be places that will use a cast iron skillet to cook the skirt steak, typically it will be chopped in multiple sections so it isn’t as long and then hard seared before getting basted with a bunch of butter and herbs.
Either way is a good option and it comes down to the person and what they feel comfortable with. Also, the end result and the purpose of the recipe will determine the technique used. Here are the same core tips to get the best results when cooking skirt steak.
- Have a dry surface for the best crust: When the steak sits out at room temperature the moisture will surface to the exterior of the steak. This can cause the steak to get a good crust because the moisture will create steam and decrease the results of the sear on the steak.
- Never overcook the steak: When cooking the steak it is important to factor in the resting time, during resting the steak will rise 6-10 degrees, it depends on how fast the cook went. Typically I like to sear my skirt steak over hot coals for about 4 minutes per side, removing the skirt steak when the internal temperature is 128 degrees F. When it is finished resting the internal temperature will be around 135 degrees F, leaving a perfect medium rare for the most tender and juicy bite.
Hot and fast on the grill over hot coals is the best way to cook the skirt steak. Since the steak is long the grill provides the best way for an even sear along the whole steak giving the same result throughout the interior with a medium rare result in mind. There is nothing better than an even crust and a tender juicy bite on the whole steak!
WHAT IS THE BEST WAY TO CUT SKIRT STEAK?
When cutting skirt steak it is best to lay the steak long ways and cut with the grain shortening the steak into quarter strips. From here, cut these strips the same way into 1/4’ thick sections and rotate them 90 degrees to slice the steak against the grain. This will leave you with perfect little cubes of tender juicy steak.
Surf and Turf Stuffed Bread
- 1 outside skirt steak
- Avocado oil for a binder
- Black and Tan Fire and Smoke Seasoning
- 1/2 pound raw shrimp deveined and out of the shell
- Cajun Seasoning
- 1 Loaf of three cheese French bread
- 1 bag Quesadilla cheese shredded
- Scallions sliced for garnish
- 1 stick butter
- 4-5 cloves garlic minced
- 2 tablespoons hot sauce
- 2 Poblano peppers roasted
- 1/4 cup mayo
- 1 tablespoon garlic paste
- 1 tablespoon hot sauce
- Start off by applying avocado oil to the skirt steak on both sides and season it with Black and Tan seasoning. Let it sit for 20 minutes at room temperature. While resting, add avocado oil to the shrimp and season with a. Cajun rub.
- Fire up the grill for direct grilling, place a cast iron on the grill to heat up and add the Poblano Peppers to roast and then sear the skirt steak for 3-4 minutes per side, remove when the steak reaches 128 degrees F internally and rest for 10 minutes. Once the peppers are roasted, remove and let cool. Remove the skin and hallow the peppers, removing the seeds and veins.
- While the steak is resting, add 2 tablespoons of avocado to the skillet with a stick of unsalted butter. Let it melt and add the minced garlic and hot sauce. Toss the shrimp in and cook for 3-4 minutes total, it doesn’t take long. Remove to the indirect side.
- Make the sandwich spread by adding mayo to a bowl with garlic paste and hot sauce. Slice the steak into 1/4” cubes.
- Cut the bread loaf in half and hollow out the bread leaving it in the shape of a boat. Spread the sandwich sauce and then lay the roasted poblano pepper flat, top with the sliced skirt steak, shredded quesadilla cheese and then place each individual shrimp on top.
- Have the grill at 415-425 degrees and add the surf and turf bread boat for 10-15 minutes. Once the cheese is melted remove and spoon some of the butter sauce from the skillet and top with sliced scallions.
- Cut the Surf and Turf bread boat and serve!
- Enjoy with friends and family!
Well, there you have it! A budget-friendly way to enjoy a fancy Surf and Turf stuffed bread dinner in the comfort of your own home. By swapping out the expensive lobster for some juicy shrimp and using the underrated cut of beef, Skirt Steak, you can still achieve that elevated taste without breaking the bank.
When it comes to cooking the Skirt Steak, grilling over hot coals is the way to go. But, if you prefer, you can also use a cast iron skillet for a hard sear before basting it with butter and herbs. Whichever method you choose, be sure to follow the core tips of having a dry surface for the best crust and never overcooking the steak to ensure a juicy and tender bite.
When it’s time to cut the Skirt Steak, remember to cut against the grain to achieve perfect little cubes of tender and juicy steak. And, when it comes to serving size, this recipe is perfect for 3-4 servings.
But, if you’re not a fan of shrimp or want to switch up the flavors, you can always use different ingredients and spices to cater to your taste. The possibilities are endless, and that’s what makes cooking so exciting! So, grab your apron and give this recipe a try or use it as a base for your own Surf and Turf creation. Enjoy with your loved ones and celebrate those special occasions in style!
DID YOU ENJOY THIS SURF AND TURF STUFFED BREAD RECIPE? YOU’LL LOVE MY OTHER BEEF RECIPES IN THE LINK BELOW!
Items used in This Recipe
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